Grape and Olive Goat Cheese Crostini

  • Yield : about 30 crostini
  • Cook Time : 30m
  • Ready In : 40m
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  • 1 small baguette, sliced into 1/2-inch-thick slices (about 30 slices)
  • 1/4 cup plus 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, 1 left whole and 1 minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon fresh thyme leaves
  • 1 cup green seedless grapes, sliced in half
  • 1/2 cup pitted kalamata olives, sliced in half
  • One 8-ounce log goat cheese, at room temperature


Step 1

Preheat oven to 425 degrees F and line a sheet tray with a wire rack.

Step 2

Place the baguette slices on the rack. Brush both side of the slices with 1/4 cup olive oil and sprinkle with salt and pepper. Toast in the oven until light brown and crispy, about 6 minutes. Let cool, then rub each slice with the whole clove of garlic.

Step 3

Heat the remaining 3 tablespoons olive oil in a large fry pan over medium heat. Add minced garlic, crushed red pepper and thyme and cook for 1 minute. Add grapes and olives and cook, stirring, until heated through and grapes begin to soften, 3 to 4 minutes.

Step 4

Spread about 1 tablespoon goat cheese on each crostini. Top each with the grape and olive mixture. Transfer to serving platter and serve.

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